This recipe is a good way to use up leftover chicken. The hot sauce is incorporated into the pizza sauce, so you get the classic buffalo chicken flavor without burning your taste buds. If you prefer a spicier foods, you can sprinkle hot sauce on the top of the pizza as well.
Buffalo Chicken PizzaAdapted from Fifteen Spatulas

We’ve been eating a lot of salmon cakes lately. Wild caught fresh salmon is expensive, so using the canned variety is a great way to get the beneficial omega-3s at a more reasonable price point. This recipe is flexible, and you can adjust the quantities of mayo and breadcrumbs to achieve the desired consistency. If you don’t have a shallot on hand, just use a bit more red onion. A squeeze or two of fresh lemon juice is also a nice addition. We are still working on developing the perfect sauce to serve with the salmon cakes, but we’ve been experimenting with yogurt/mayo/sour cream combinations, accented with garlic and dill.

This recipe is a tasty twist on a traditional meatloaf. We prefer mini meatloaves, but you could certainly follow the original recipe and make one large meatloaf. We served these with Framed Cook’s tomato sauce.

Over the course of the past year, I unknowingly pinned two separate sour cream enchilada recipes on Pinterest. A few weeks ago, I purchased all of the ingredients for this recipe, but I was halfway through making dinner before I realized that I was following the other recipe (and thus missing a few ingredients). I made it work and we were happy with how that batch of enchiladas turned out; I was even going to blog the recipe. Then we made these. These blow the first batch completely out of the water. These are creamy and cheesy with just a little bit of spice. For some variety you could substitute black beans or sauteed veggies for the chicken.

1) Preheat oven to 350 degrees.
2) In a large bowl, combine chicken, half of the following ingredients: sour cream, cilantro, chiles and cheese, bell pepper, garlic and cumin.
3) In a separate bowl, mix the salsa verde, water and remaining sour cream, cilantro and chiles.
4) Spread a thin layer of salsa mixture in the bottom of an 8 x 8 baking dish.
5) Spoon equal portions of the chicken mixture down the center of the tortillas; tuck ends and roll up the tortillas.
6) Place enchiladas in the baking dish; top with remaining salsa mixture.
7) Bake uncovered for 35 minutes; sprinkle with remaining cheese and bake for an additional 15 minutes.